A 15 minute healthy fish tray bake packed full of deliciousness. After a few weeks of rich comforting stews, I was in need of something light, but tasty and satisfying. A love autumnal fish dish.
Serves 2
140g cod loin fillets X2
2 peppers sliced (I used one red one yellow)
1 can chickpeas - drained
3 tablespoons olives
2 cloves garlic crushed
1 small onion or shallot finely sliced
8-10 cherry tomatoes on the vine
2 teaspoons of smoked paprika
Basil leaves to serve
METHOD
Start by seasoning the peppers/onions with 1 teaspoon of paprika, salt and pepper. Drizzle with olive oil. Roast for 20 minutes at 210 degrees. Now stir the chickpeas and olives into the peppers and place the cod and tomatoes on top. Drizzle with a little olive oil and sprinkle the remaining paprika onto the cod. Roast for 10 minutes. Serve with Fresh basil.